Shchi (russian Sauerkraut Soup)

Understanding that the word is “submit” (to place oneself under) and not “obey” (cf. Eph. 6:1), helps us to understand that the woman’s objective is simply intended to complement her husband’s leadership. Rather than a two-headed monstrosity leading the family, she is there to support his God-designated role while fully functioning as his equal partner and “fellow heir of the grace of life” (1 Pet. 3:7). This means the wife should be free to share opinions, provide insight and even respectfully disagree. But when it is all said and done, she is willing to come alongside her husband’s spiritual plan for the family as God is holding the man accountable.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Russian	Soups &, Stews	8	Servings

INGREDIENTS

1	lb	Sauerkraut, fresh or canned
1		Firm cabbage
3	T	Butter or bacon fat
1		Onion, peeled and sliced
1		Rib celery, finely chopped
2		Cloves garlic, finely minced
2	c	Canned Italian-style plum
		tomatoes
2	lb	Shin of beef or short ribs
		of beef
2	qt	Beef stock
		Salt and pepper to taste
		Juice of one lemon
2	T	Granulated sugar
2	T	All purpose flour
1	T	Finely minced parsley
1	T	Finely minced dill
1	c	Sour cream

INSTRUCTIONS

Drain the sauerkraut and empty it into a basin of cold water. rinse
well and squeeze dry. Pull apart to remove any lumps. Remove and
discard the core from the cabbage, then shred the cabbage with a  sharp
knife. Place the sauerkraut and cabbage in a large kettle. Heat  two
tablespoons of the fat and cook the onion, celery, and garlic in  it
until the onion is translucent. Add to the kettle. Add the  tomatoes,
beef, stock, and remove foam and scum. Add the lemon juice  and sugar
and cook for 10 p knife. Place the sauerkraut and cabbage  in a large
kettle. Heat two tablespoons of the fat and cook the  onion, celery,
and garlic in it until the onion is translucent. Add  to the kettle.
Add the tomatoes, beef, stock, and salt and pepper to  taste and bring
to a boil. Simmer for about two hours, or until the  beef is tender,
skimming the surface as necessary to remove foam and  scum. Add the
lemon juice and sugar and cook for 10 minutes longer.  Cook the flour
ion the remaining tablespoon of fat until golden in  color. Stir into
the soup and cook for about twenty minutes. To  serve, slice the meat
and discard the bones. Place the meat in the  bottom of a soup toureen.
Add the soup. Garnish with the parsley and  dill. Serve the sour cream
separately.  NOTES : I use a 2 lb. piece of Round Steak in place of the
shin of  beef or short ribs. Serve with a salad and Italian Bread.
Posted to MC-Recipe Digest V1 #539 by marge rottinger
<marger@carroll.com> on Mar 24, 1997

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 272 Calories From Fat: 124 Total Fat: 13.9g Cholesterol: 30mg Sodium: 2140.8mg Potassium: 548.8mg Carbohydrates: 29.9g Fiber: 2.3g Sugar: 12.3g Protein: 8.1g